Cardamom swirl bun-pops (Kardamommesnurrer) from Scandilicious Baking by Signe Johansen

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Notes about this recipe

  • PickyPalateMom on February 05, 2026

    These were very nice straight out of the oven. The fresh hot buns had such a nice cardamom flavour, coupled with the crunch of the turbinado sugar/egg wash surface. But by the time they cooled off they seemed heavy and tough. I think the spelt flour is just too heavy a choice for what I was looking for. It’s basically a whole wheat option. I only baked half the batch. Put the other half in the freezer rolled into swirls but before the 2d rise. This way I can take a couple out at a time, defrost them overnight in the fridge and let them rise at room temperature for 1/2 hour. Then bake htem up in the air fryer as I need them so I won’t have to worry about having too many to eat fresh out of the oven.

  • hilarie on July 19, 2019

    They are smaller than I expected but make a great little snack.

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